2 large sweet potatoes
2 tablespoons cornstarch, divided
2 tablespoons olive oil, divided
salt and pepper, to taste
Preheat the oven to 450 degrees. Line a baking pan with non-stick aluminum foil, or regular aluminum foil coated well with cooking spray. Set aside.
Rinse the sweet potatoes, scrubbing the dirt off the skins with a brush. Dry, then peel. Cut each sweet potato in half. Cut each of those pieces in half. Then cut each of those pieces in half.
Note: This recipe is more geared towards thick-cut, steak fries, with a crisp exterior and soft interior. If you want thin fries that are 100% crisp all the way through, cut each potato as small as you’d like. Just keep an eye on them in the oven, as they may take less time to cook.
Place half the potatoes in a large plastic bag and add 1 tablespoon cornstarch. Seal the bag and shake it all around to evenly coat the potatoes with cornstarch. Open up the bag and add 1 tablespoon olive oil, then sealing and shaking again until coated.
On the baking sheet, evenly space the fries with plenty of room in between each one, so they get crispy instead of steamed and softened. Sprinkle with salt and pepper, to taste. Place in the oven. After 15 minutes, use a pair of tongs to flip each fry and return to the oven for another 5-10 minutes, depending on how dark you like your fries.
Prepare the other half of the potatoes in this same way—coating, cooking, flipping, etc.
While the final batch of potatoes are in the oven, prepare the Spicy Fry Sauce. Recipe follows.
Spicy Fry Sauce
1/3 cup mayonnaise
1/2 cup light sour cream
3-4 teaspoons Sriracha sauce, to taste
Whisk together the mayonnaise, sour cream, Sriracha sauce and cayenne pepper in a small bowl until well combined. Chill.
Recipe printed from http://TheSlowRoastedItalian.com/
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